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Fresh Gazpacho

by in Jul 2008
Fresh Gazpacho
1 vote, 5.00 avg. rating (89% score)
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Total Time: 40

Yield: 8 servings

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  • 1 English cucumber, peeled (or 2 regular, peeled and seeded), finely diced
  • 1 red pepper, seeded and finely diced
  • 1 green pepper, seeded and finely diced
  • 1 small jalapeño pepper, seeded and finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley, plus extra for garnish
  • 2 tablespoons chopped fresh basil
  • 4 medium tomatoes, skinned and finely chopped
  • 1 medium red onion, finely diced
  • 4 cups (1 quart) tomato juice
  • 1-1/2 cups plain bread crumbs
  • 1/3 cup red-wine vinegar
  • 1 cup extra-virgin olive oil
  • Kosher or sea salt and freshly ground black pepper
  • Garnish: 2 avocados, pitted and chopped, and chopped fresh parsley


Place ingredients in a large bowl or pitcher. Stir well to combine, and season to taste with salt and pepper. Refrigerate at least 2 hours or overnight. Adjust seasoning before serving. Ladle into eight chilled serving bowls and garnish with avocado and parsley.

Updated Wednesday, June 4th, 2008

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